Recipes

Our recipes correspond with our weekly SFF (Sustainably Farmed Food) Program so that you can get the most out of your basket of good food.

Thursday, 17 April 2014 00:00

Gumbo z'Herbes aka Green Gumbo

This dish is traditionally enjoyed on Good Friday during Lent and often contains 7 different greens "for luck." Feel free to use which ever greens you have on hand – especially turnip, beet, radish or carrot tops that might otherwise go to waste. Makes 10+ big bowls. Serve over rice…
Thursday, 17 April 2014 00:00

Romaine Salad with Beans and Radishes

Hearty lunch salad; use any substantial bean such as kidney, navy or Scarlett runner beans. Serves 4 as an entrée, or 8 as a side salad. Ingredients: 2 heads organic romaine 1 head organic radicchio 4 – 8 organic radishes, any variety 2 cups cooked Zürsun Idaho Heirloom Beans ½…
Thursday, 17 April 2014 00:00

Warm Rhubarb and Strawberry Cobbler

This warm dessert just feels like summer! Make ahead and warm before service, or enjoy right out of the oven; top with vanilla ice-cream or a dollop of whipped cream. Serves 4 – 6. Ingredients: For the Filling: 2 cups organically grown strawberries 6 – 10 organically grown rhubarb stalks…
Thursday, 17 April 2014 00:00

Radish Raita

Use this cool yet spicy condiment with chicken, lamb, or as an interesting dip. Makes about 2 cups. Ingredients: 1 cup Straus Family Creamery organic whole milk yogurt or Bellwether Farms sheep's milk yogurt ¾ cup finely chopped organic radishes ¼ cup finely chopped organic mint leaves 3 teaspoons chopped…
Tuesday, 15 April 2014 00:00

Grilled Fava Beans

The beauty of this recipe is that it skips many of the cumbersome steps of preparing favas. The grilling steams the beans in their shells; then simply pop open the outer shell and enjoy as is or slip off the inner skin as well. Serves 3 -4 as a side…
Tuesday, 15 April 2014 00:00

Pasta with Ramps and Fiddleheads

This simple dinner is our tribute to all we love about spring. Add fresh morels for an even more sublime treat. Omit the bacon and add an additional 1 tablespoon olive oil to make the a vegan dish. Serves 4 - 6 as an entree. Ingredients: 2 handfuls organic fresh…
Friday, 11 April 2014 00:00

Easy Spring Salad

From fridge to table in less than 7 minutes, embellish this salad with whatever ingredients that sound delish today – mushrooms, fennel, cuc's, etc. Serves 4 – 6 as a side salad. Ingredients: 6 cups organically grown mixed fresh lettuces 1 organically grown garlic clove 2 red or white organically…
Thursday, 10 April 2014 00:00

Artichoke and Fennel Salad

Razor thin shavings of fennel and raw artichoke make a refreshing and unusual side salad with the luxurious touch of truffle oil. Serves 4 - 6 as a side or starter. Ingredients: 2 – 3 organic artichokes 2 - 3 organic fennel bulbs 2 organic Eureka lemons 1 small handful…
Thursday, 10 April 2014 00:00

Eggs, Leek & Sausage Breakfast

A wonderful savory breakfast casserole with potatoes and spinach, too, that easily cooks in just one pan. Great for brunch and travels well. Serves 10 – 12. Ingredients: 12 Clifford Family Farms fresh local eggs 8 – 10 oz. sausage, Italian, spicy, etc., your choice 2 organic leeks 2 -…
Thursday, 10 April 2014 00:00

Braised Chicken with Leeks and Mushrooms

This dinner can be made a day or two in advance. The earthy mushrooms and soft leeks form a rich sauce to enhance the braised chicken. Serves 4 as an entrée. Ingredients: 1 organic chicken or / 8 chicken thighs or / 4 airline breasts or / 4 thighs with…
Thursday, 03 April 2014 18:08

Beet & Ricotta Appetizer

Baby Forno beets are ideal for this appetizer due to their long cylindrical shape. Traditional beets will work fine also. Cook the beets the day or morning before to allow plenty of time to cool. Prepare about 4 – 5 pieces per person, each baby beet will make about two…
Roasting the broccoli intensifies its flavor and adds a nice crispy texture. Serves 3 – 4 as a side dish. Ingredients: 2 bunches organic broccoli 4 - 6 organic garlic cloves 1 organic lemon 3 tablespoons organic Pine Nuts 1 oz. Cravero Parmigiano-Reggiano cheese ¼+ cup LHF California extra virgin…
Thursday, 03 April 2014 00:00

Artichoke Panzanella (Bread) Salad

A panzanella is a traditional Florentine dish made with stale bread and juicy tomatoes. The toasty bread soaks up the flavors of its pairing.  We have opted for tasty artichokes.   Panzanella can be enjoyed on its own or as a side or starter salad.  Several ingredients are used multiple times…
Thursday, 03 April 2014 00:00

Whole Roasted Artichokes

Possibly the simplest way to enjoy artichokes. Serve 1 artichoke per person as a side dish. Ingredients: 1 organic artichoke per person 1 organic lemon per artichoke 3 garlic cloves per artichoke LHF California extra virgin olive oil Kosher salt and freshly ground pepper Prep: Peel the skin from the…
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